Marco Pierre White : Pumpkin Soup

Legendary Chef Marco Pierre White prepared this recipe for Pumpkin Soup as part of a Sydney masterclass. Recipes are only guidelines Chef said, and after experimenting with the recipe, changed the water to fresh carrot juice, which sweetened and lifted the soup. You can try that too if you like!

Pumpkin Soup

Preparation time 15 minutes
Cooking time 25 minutes
Serves 8


2 tablespoons olive oil
2 kg pumpkin, diced
1.2 litres carrot juice
3 x Continental Chicken Stockpot
1 cup grated Parmesan
½ cup thick cream


Heat olive oil, add pumpkin and cook for 10 minutes. Add carrot juice and Stockpot, bring to the boil, cover and simmer for 10 minutes. Add Parmesan and cream and cook for a further 1-2 minutes. Blend, then strain through a sieve for a fine finish or use a whisk for a chunkier result.

Serve with warm crusty bread.

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